August 1, 2010

Avocado Chicken Casserole

1/4 cup. butter or margarine
1/4 cup. all purpose flour
1/2 tsp. salt
1/4 tsp.garlic powder
1/4 tsp.onion powder
1 tsp.dried basil
1 tsp. marjoram
1 tsp.thyme
1 1/2 cups. milk
1 cup. half n half cream
8 oz. medium egg noodles, cooked and drained
3 medium ripe avocados, peeled and sliced
3 cups cubed cooked chicken
2 cups (8oz) shredded cheddar cheese

In a large saucepan, melt butter; stir in flour and seasonings until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes. remove from the heat. In greased 13 x 9 inch baking dish, layer half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers. Cover and bake at 350 F. for 20-25 minutes.
  Uncover; bake 5 minutes longer or until bubbly.
Serves 6

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